Culinary Confessional
This is a blog of my journey to change my life.
Spicy Chicken Flautas
Courtesy of: The Culinary Chronicles
2 chicken breasts, bone-in and skin on
2 tablespoons olive oil, divided
3/4 tablespoon garlic salt, divided
3/4 teaspoon ground cumin, divided
3/4 teaspoon cayenne pepper, divided
1-1/2 teaspoons onion powder
1/2 teaspoon black pepper, divided
1½teaspoons kosher salt, divided
1 cup diced white onion
1 jalapeno pepper, minced
1 serrano pepper, minced
1 tablespoon minced garlic
1/4 cup chopped cilantro
2 scallions, chopped
1 tablespoon lime juice
1-1/2 cups 4-cheese blend
12 small flour tortillas
Vegetable oil
Preheat oven to 350 degrees F.
Coat the chicken breasts with 1 tablespoon olive oil. Sprinkle the chicken with 1/4 tablespoon garlic salt, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon onion powder, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt.
Use your hands to rub each chicken breast to thoroughly distribute the oil and seasonings.
Place the chicken on a rimmed baking sheet and roast for 40-45 minutes or until the thickest part of the breast reaches 165-deg. Once cooled, remove and discard the skin and bones. Shred the chicken into small pieces and place in a large bowl.
Heat a skillet to medium heat and add the remaining olive oil. Sauté the onions, jalapeno and serrano until the onions are just translucent. Add the garlic and sauté for an additional minute. Transfer the mixture to the bowl with the shredded chicken.
To the chicken, add the remaining garlic salt, ground cumin, cayenne pepper, black pepper, and kosher salt. Stir in the cilantro, scallions, lime juice and cheeses until combined.
Heat a heavy bottomed pot with 2 inches of vegetable oil to 375-deg.
Working in batches, place 2 heaping spoonfuls of the chicken mixture in the center of each tortilla. Tightly roll up each tortilla and use toothpicks to secure them closed. You may need to slightly heat the tortillas so that they become pliable to roll.
Fry the flautas for 2-3 minutes until they become golden brown. Transfer to a platter lined with paper towels to drain off the excess oil. Serve warm with pico de gallo, guacamole and sour cream.
Approximate Nutritional Values: http://www.food.com/recipe/chicken-and-cheese-flautas-117490
Cooking Tip: Say Cheese!
If you’re grating cheese, chill it first to make it glide easier on the microplane. If you’re cutting or cubing it, warm the knife.
Spinach and Artichoke Grilled Cheese
2 cups loosely packed baby spinach
1/2 cup orange juice
1/2 cup artichoke hearts, quartered
1 cup four-cheese blend, divided in thirds
4 slices Italian bread
1/4 cup smoked butter
1 tbsp butter
1 tbsp garlic powder
Add spinach and orange juice to a skillet set over medium heat. Cook, stirring occasionally, until the spinach is completely wilted. Drain excess liquid, then add the artichoke hearts, using a fork to break them up.
Stir in a third of the cheese blend and stir until it melts, binding the vegetables together.
Butter the bread and sprinkle with garlic powder. Flip two slices of bread over (so the non-buttered side faces up) and top each with a third of the cheese and half of the spinach and artichoke mixture. Cover with the remaining cheese and top with the second piece of bread (buttered side up).
In a large sauté pan, cook the sandwiches over low heat for 3 minutes on each side, or until the bread is golden brown and the cheese is melted.
Approximate Nutritional Values: http://www.food.com/recipe/spinach-artichoke-grilled-cheese-sandwiches-497584
Croque Monsieur Torte
1 large egg yolk
1/2 cup sour cream, divided
2 tbsp butter
2 tbsp flour
1/2 cup milk
1 lb puff pastry, cut into 2 squares
1/2 lb raclette cheese, thinly sliced (can also use gruyere cheese)
1/2 lb smoked ham, thinly sliced
Salt and pepper to taste
Preheat oven to 375-deg.
In a small bowl, whisk together the egg yolk and 1 tbsp of the sour cream. Set aside.
In another small bowl, combine the remaining sour cream and milk.
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Gradually whisk in the milk-sour cream mixture and continue to stir frequently until thickened, about 3 minutes. Season the bechamel with salt and pepper, then set aside.
Roll out the pastry into two 8” x 11” rectangles, about 1/2” thick. Place 1 sheet on a baking sheet. Leaving a 1/2” border, prick the puff pastry several times with a fork.
Layer the cheese over the dough, then cover with the ham. Spread the bechamel sauce over the ham, then brush the pastry edges with the egg-sour cream wash. Cover with the second pastry sheet and seal the edges with a fork, then score across the top with a sharp knife to allow steam to escape.
Coat with the egg wash and bake until golden, about 20-25 minutes. Cool slightly before serving.
Approximate Nutritional Values: http://www.food.com/recipe/little-ham-and-cheese-tarts-290214
Cooking Tip: To prevent cheese from sticking to a grater, spray it with a non-stick cooking spray such as Pam.
Cooking Tip: Spread a bit of butter to the cut side of cheese to keep it from drying out.
Also, wrap in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic baggie. Keep in the warmest part of the fridge (vegetable or cheese drawer) to make the cheesy goodness last longer.
Stilton Walnut Crackers
1/4 lb (1 stick) unsalted butter (room temperature)
8 oz stilton cheese, crumbled, at room temperature (12 ounces with the rind)
1.5 cups all-purpose flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1 extra large egg beaten with 1 tbsp water for egg wash
1/2 cup walnuts, finely chopped
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and stilton together for 1 minute, until smooth.
With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough appears crumbled.
Add 1 tablespoon of cold water and mix until the dough comes together.
Dump the dough onto a floured board and roll it into a 12” long log. Brush log completely with the egg wash.
Spread the walnuts on a cutting board and roll the log back and forth on top of the walnuts, pressing lightly, to distribute them evenly on the log.
Wrap dough in plastic and refrigerate for at least 30 minutes (or for up to 4 days).
Preheat the oven to 350 deg and line a sheet pan with parchment paper.
Cut the log into 3/8” thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking.
Cool on the pan and serve at room temperature.
Approximate Nutritional Values: http://www.myfitnesspal.com/food/calories/grate-britain-all-british-stilton-crackers-30977692
Rather than tossing the rinds from real parmigiano reggiano (or other firm cheeses), throw them in the food processor and grind them into powder. Add to soups to give them a deep, nutty flavor…it’s especially good in vegetarian soups where you’re not using chicken or beef stock.
Baked Orzo with Fontina and Peas
Ingredients
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Approximate Nutritional Values: http://www.food.com/recipe/baked-orzo-with-fontina-and-peas-284168
Calzones
Makes 6-8 calzones
What You Need
Ingredients
1 batch thin-crust pizza dough or 2 lbs store-bought pizza dough
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Olive oil or melted butter (optional)
Equipment
Rolling pin
Baking Sheet
Parchment paper
Instructions
1. Preheat the Oven to 450°F
2. Divide the Dough: Divide the dough into equal pieces. Six pieces make good dinner-sized calzones. Eight pieces make nice smaller calzones for lighter meals and lunches.
3. Roll Out the Calzone - Method #1: Press the dough into a flat disk, then use a rolling pin to roll it into an 8”-9” circle for larger calzones or 6”-7” for smaller calzones. Roll from the middle of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again. Repeat with the remaining pieces of dough.
4. Roll the Calzone - Method #2: You can also roll out the dough on parchment paper. This is handy if your dough is very sticky or if you’re not feeling confident about your calzone-stuffing skills! As they bake, the parchment will unstick from the calzones.
Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing. Repeat with remaining pieces of dough.
5. Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a a clear border around the edge.
• For Method #1, fold the top of the dough over the filling and press to seal. If you have enough dough, you can roll that edge up (simply fold it over on itself) to form a more secure seal.
• For Method #2, pick the calzone up in both hands and press edges tightly to seal. Set the calzone back on the work surface and press lightly to distribute the filing evenly.
Transfer calzones to a parchment-lined baking sheet.
6. Bake the Calzones: Brush calzones (the ones not wrapped in parchment) with olive oil or butter, if desired. This gives the calzones a nice golden color, but is not necessary. Slice steam vents in the top of the calzones with a sharp knife.
Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less. And don’t worry if some filling spills out - there always seems to be at least one explosive calzone in every batch!
6. Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don’t burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze.
7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen. If you put one in your lunchbag in the morning, it will be thawed enough by lunchtime. Unwrap from the plastic before reheating.
Reheat them in the microwave in one-minute bursts on HIGH until heated through (2-3 minutes total), or in the oven or a toaster oven at 300° until heated through.
Additional Notes:
• Traditional Spinach-Ricotta Calzone Filling: 1 diced onion, 2-3 minced garlic cloves, about 6 ounces baby spinach, 1/2 cup ricotta, 1/2 cup shredded mozzarella, and 1/2 cup tomato sauce. Sauté the onion and garlic until softened, the stir in the spinach and wilt. Let cool a bit, then stir in the cheeses. Spread a little sauce on the calzone dough and spoon the filling on top.
• You can make the calzone dough up to three days ahead of making the calzones themselves and keep it in the refrigerator. I actually find the dough easier to work with when it’s still cold from the fridge.
• Calzones are also fantastic on the grill! Rub the outside with a little extra flour before grilling and follow the method described in Grilled Flatbread Stuffed with Curried Potatoes, Spinach, and Chickpeas.
Approximate Nutritional Values: http://www.food.com/recipe/calzones-10511
INGREDIENTS
1 Tbsp olive oil
2 cloves garlic
1 medium yellow onion
1.5 lb ground beef
2 cups black beans
2 cups pinto beans
1 recipe taco seasoning
1 tsp salt
12 ounces jumbo shells
1 recipe red enchilada sauce
2 cups shredded cheese
3-4 whole green onions
NOTE: If you don’t want to make your own beans, taco seasoning, and enchilada sauce, here are the store bought equivalents: 1 (15 ounce) can of black beans, 1 (15 ounce) can of pinto beans, 1 packet of taco seasoning, and one (28 ounce) can of enchilada sauce.
STEP 1: Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with the olive oil until soft and transparent (about 5 minutes).
STEP 2: Add the ground beef and continue to cook until browned. Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine. Drain the beans and add to the skillet. Stir until combined. Taste and season with salt as needed (I used about 1 teaspoon).
STEP 3: Allow the beef and bean filling to sit while you cook the pasta shells. Bring a large pot to a boil, add the shells and cook just until tender. Be sure not to over cook the shells or they will be soft and difficult to fill. While the pasta shells are cooking, prepare the enchilada sauce.
STEP 4: Preheat the oven to 350 degrees. Drain the shells in a colander and rinse with cold water until they are cool enough to handle. Spray the inside of a 9x13 inch casserole dish with non-stick spray. Fill the shells with the beef and bean filling and place in the casserole dish. It’s okay if they’re not aligned neatly or if they topple over and spill some filling, it will still be good.
STEP 5: Once all of the shells are filled and in the casserole dish, pour the prepared enchilada sauce over top and then add the shredded cheese. Cook in the preheated oven for about 30 minutes or until the cheese is melted and everything is heated through (all ingredients are already cooked, so there is no real danger of undercooking here. You just want to get it all HOT).
STEP 6: Slice the green onions and sprinkle over top after it comes out of the oven. Serve hot!
Approximate Nutritional Values: http://www.food.com/recipe/taco-stuffed-pasta-shells-43574
Roasted Garlic Parmesan Beer Cheese Dip
2 large heads of garlic
2 tbs olive oil
8 oz cream cheese
1 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
4 oz smoked Gouda or smoked mozzarella cheese
2/3 cup Saison du BUFF beer
1/2 tsp red chili sauce (such as Sriracha)
1/4 tsp salt
1/2 tsp pepper
1 tsp corn starch
1/4 cup chopped scallions (green onions)
Preheat oven to 425.
Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
Reduce oven temp to 350.
In a food processor, add the cream cheese, 1 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.
Add to a baking dish, top with the remaining 1/4 cup cheese.
Bake at 350 until melted and the top has started to turn a light golden brown. Remove from oven, top with green onions, serve warm.
(via thecraving)
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
Ingredients
- 20 (1/4-inch-thick ) slices of brioche
- 1/2 cup(s) strawberry jam mixed with 2 tablespoons of Pinot Noir
- 10 thin slices of baked ham
- 10 thin slices of Gruyère cheese
- Softened unsalted butter
Directions
- Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.
Serves 2
Dough:
1 Cup Lukewarm Water
1 Packet Instant Yeast
2 Cups Bread Flour, plus more for dusting the work surface and hands
2 Tablespoons Salt
1½ Teaspoon Kosher Salt
½ Tablespoon Sugar
*Makes approximately 3 medium-sized pizzas
Toppings:
1 Tablespoon Corn Meal
Olive Oil
2 Large Eggs, crack into individual small bowls
2 Ounces Fresh Mozzarella, sliced and patted dry
4-5 Slices Bacon, par cooked and cut into large pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper
Prepare the pizza dough. Combine the water with the yeast and let set for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow to rest in a warm area until it doubles in size—about one hour.
One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat 30 minutes before baking.
When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with corn meal. Gently brush the crust with olive oil.
Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Par bake for about 6-8 minutes until slightly golden. Pull from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped.
When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.
GRILLED VEGETABLE AND SMOKED FONTINA PIZZA
Yield: 4
Prep Time: 10 min.
Cook Time: 25 min.
Total Time: 35 min.
INGREDIENTS:
2 baby bell pepper, sliced
10 spears of asparagus, ends removed and sliced in half
1 zucchini, cut diagonally into coins
1 red onion cut into wedges
4 tsp of olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 tube of thin crust pizza dough
Smoked fontina cheese, shredded
Handful of grape tomatoes
Crushed red pepper flakes, to taste
DIRECTIONS:
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Preheat the grill to high heat. Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.
Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.
Remove the veggies from the grill. Remove the dough from the oven. Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.
Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted. Slice and serve. Enjoy.
